FOOD 2420 Lecture Notes - Lecture 1: High Fructose Corn Syrup, Soybean, Soy Milk

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2420
• Professor: Massimo Marcone

Document Summary

Food composition: substances or components found in a beverage or food. Key nutrients: protein, fat, carbohydrate (starch, sugar, fiber), water, vitamins, minerals, phytochemicals. Processed food often contain specific, functional additives. Epidemiologist researcher who looks at the relationship between diet and disease in humans. Commodity a useful consumer good, a product of agriculture, produced and delivered for shipment. Processed commodities value-added commodities derived from agricultural commodities that offer convenience, longer shelf life, sometimes added nutrients. The amount of food that counts as one serving depends on the food group. Nutrients: substances in foods and beverages that when absorbed into the body are used for specific functions like growth, maintenance, repair of tissue. Nutrient dense: supplies a variety of protein, complex carbs, vitamins, and minerals without excess fat and calories. Commonly used beverage sweeteners: sugar (sucrose), high fructose corn syrup. Sucrose concentration of beverages is measures as degrees brix, equal to the weight percent of sucrose in solution.